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last week i totally succeeded with the strata. this weekend, i was gone on the ema fund board retreat, which was awesome but weekend-consuming. while i was gone, shayn texted me that he had made me cheesy breadsticks for two reasons:

to use up some frozen pizza dough he had made before, and to use up some mozzarella he bought on anniversarication, and

because he is the best.

so that became what i based my weekend breakfast plans around.

last week, omer had posted a recipe for mini tofu fritattas on my fb page. i had been planning to make them some week when i make muffins–which i want to do soon!–but since i now had a grain and still needed protein and veggies, this seemed like a good time to do it.

my fritattas are not the beauteous golden things of the picture in the link. but more on that soon.

who can guess the main reason that my fritattas don’t look like the ones in the picture? that’s right! because i totally didn’t follow the recipe!

we had some chopped chioggia beets and shredded carrots from dinner earlier in the week, so i decided to cook those, along with a red onion and some garlic, as the veggies. they are so pretty! chioggia beets, because they are mostly white, don’t turn everything around them blood red.

vegetables are beautiful!

i cooked them all up with some olive oil and a little salt and pepper, starting with the onions and going until they are all soft and a few are slightly caramelized. i deglazed the pan with lemon juice and went to tofu-fixing.

first, i pressed a block of tofu by putting a cast iron pan on top of it. i then broke it up and put it in the food processor. so far, i am doing a wonderful job following the directions in the recipe! i added a spoonful of flour, a little bit of turmeric, and a couple of splashes of soy milk. still on track with the recipe, right? and here’s where i totally lose it with the recipe.

i added a little bit of fake chicken betterthanboullion, a couple of spoonfuls of nutritional yeast, a large splash of lemon juice, some paula deen seasoning salt, some mushroom-leek powder (ground dried mushrooms and ground dried leeks with a touch of smoked salt), and some celery salt. i blended it all up, and then added about half of the veggies and blended those in too.

i took it out of the food processor, mixed in the rest of the veggies, and put it into a greased mini-muffin pan.

not too smooth in those muffin cups--will it smooth out in the oven?

i cooked it at 325 for about half an hour, and then turned off the oven and let it finish inside on the residual heat.

One Response to “week 18: tofu mini-fritattas and breadsticks!”

No just any mozzarella, but this random amazing mozzarella that I’ve only ever seen in rhode island: http://www.supremedairyfarms.com/products.html
It’s not bourgie, artisnal, organic business, but just a regular old block of low moisture mozzarella (in whole or part-skim varieties) that is vastly more delicious than any other low-moisture, sealed-in-plastic, keeps-for-two-weeks, cheese I’ve ever had.
Just saying.